- RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential
- Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage
- Elevate the boldness and complexity of Rhône-style wines
LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance.
- High Polyphenol Extraction:Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel.
- Aromatic Complexity:Promotes intense expressions of blackberry, plum, black cherry, and hints of spice.
- Alcohol Tolerance:Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts.
- Temperature Range:Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development.
- Low H₂S and SO₂ Production:Ensures clean, pure fruit expression with minimal off-flavors.
- Short Lag Phase & High Fermentation Vigor:Initiates fermentation rapidly and maintains consistent kinetics.
Applications:
- Rhône Reds:Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins.
- Full-Bodied Reds:Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired.
- Barrel-Aged Wines:Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak.
- Fortified Reds:Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration.
Flavor Profile:
- Dark Fruit Dominance:Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile.
- Spice & Earthiness:Subtle layers of black pepper, anise, and leather add depth and complexity.
- Silky Tannins:Promotes smooth, well-structured tannins, providing excellent aging potential.
- Deep Color Stability:Supports anthocyanin preservation, resulting in vibrant, long-lasting color.
Usage:
- Rehydration:Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
- Pitch Rate:Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
- Nutrient Addition:Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior.
- Fermentation Temperature:Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation.
- Extended Maceration:Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.
